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Blue Potatoes

Twice Baked Blue Potatoes

Our Twice Baked Blue Potatoes recipe will add a tasty and colorful touch to your plate!

Twice Baked Blue Potatoes


  • 3 pounds blue potatoes, scrubbed
  • 2 cloves garlic, chopped
  • Driftless Organics Sunflower Oil (or olive oil)
  • ½ cup sour cream or yogurt
  • ¼ cup whole milk
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons butter
  • 2 shallots, chopped (about 8 ounces)


  1. Preheat oven to 400°F.
  2. Pierce potatoes in several places with a fork and wipe with oil to lightly coat the outside. Bake until tender for 45 – 60 minutes. Cool potatoes until you’re able to handle them.
  3. Cut off a thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving ⅓-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish.
  4. Place potato pulp in medium bowl; add garlic, sour cream or yogurt, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper.
  5. Mound mashed potato mixture in potato cups.
  6. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots.
  7. Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Top with freshly ground pepper.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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